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Three cups of blackberry cobbler

Blackberry Cobbler Recipe

  • Prep Time
    Prep Time: 30 minutes
  • Cook Time
    Cook Time: 20 to 30 minutes
  • Serves
    Serves: 8
Filling
  • 8 Packages (6 ounces each) Driscoll’s Blackberries
  • 1 Cup sugar
  • 1/4 Cup tapioca flour (or cornstarch)
  • 2 Tablespoons lime juice
  • Pinch of salt
Topping
  • 3/4 Cup all-purpose flour
  • 2/3 Cup sweetened flaked coconut
  • 2/3 Cup sugar
  • 1/4 Cup finely chopped pecans
  • 1/4 Tsp. baking powder
  • 6 Tablespoons cold unsalted butter, cut into small pieces
  • Pinch of salt
  • 1 large egg
Filling
  • Preheat oven to 350°F.
  • Gently stir together blackberries, sugar, tapioca flour, lime juice and salt in a large bowl until evenly blended. Evenly divide between 8 (8-ounce) ceramic ramekins.
Topping
  • Place flour, coconut, sugar, pecans, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed to combine. Add butter and mix until there are no pieces larger than a pea. Add egg and mix until fully combined and dough starts to come together.
  • Remove 2 tablespoons dough, roll into a ball and flatten into a disk about 1/4-inch thick. Place on top of cobbler filling in ramekin. Repeat with remaining dough and ramekins. Place ramekins on a large rimmed baking sheet.
  • Bake cobblers 20 to 30 minutes or until tops are golden brown and filling is bubbling.
Serving Size:

1 ramekin (242.41g)

Calories 344.19
Total Fat 14.33 g
Saturated Fat 7.77 g
Cholesterol 49.77 mg
Sodium 244.63 mg
Total Carbohydrates 53.09 g
Dietary Fiber 7.27 g
Sugar 33.43 g
Protein 4.19 g

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